Crisp & Creamy Avocado Gazpacho

• 1 green pepper
• 2 stalks celery
• 4" pieces greenhouse cucumber, or pickling cuke
• 1 large shallot
• 2 cloves garlic
• 1/4 -1/2 cups cilantro, packed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons lime juice with pulp
• 1/2 teaspoon cumin
• 1/8 teaspoon thyme
• 1 10 oz. can Ro-tel Chunky Diced Tomatoes & Green Chilies
• 1 avocado, ripe
• yogurt (regular, not Greek-style)

1. Cut peppers, celery, cucumber, shallot, garlic in rough dice. Chop in the food processor. Cut cilantro roughly, pulse in the food processor with the other vegetables.
2. Mix oil, vinegar, juice, spices in serving bowl, add chopped vegetables, contents of the Ro-tel can. Cut the avocado in small dice and stir into the bowl.
3. At serving, top with a good spoonful of yogurt. Mixed in or not, it adds another dimension to complete the flavor. rnIf it is made a few hours ahead, the chile taste will infuse the dish. It is good the next day, but will be more liquid.

green pepper, stalks celery, greenhouse cucumber, shallot, garlic, cilantro, olive oil, balsamic vinegar, lime juice with, cumin, thyme, rotel chunky, avocado, yogurt

Taken from food52.com/recipes/17928-crisp-creamy-avocado-gazpacho (may not work)